LEAF TIP ICING RECIPES

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CLASSIC TRIFLE RECIPE - BBC GOOD FOOD



Classic trifle recipe - BBC Good Food image

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Provided by Good Food team

Categories     Dessert

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 10

Number Of Ingredients 11

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1.2l milk
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve

Steps:

  • Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
  • Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  • Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
  • Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  • Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  • Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
  • Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
  • When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Nutrition Facts : Calories 581 calories, FatContent 26 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 60 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.77 milligram of sodium

CLASSIC TRIFLE RECIPE - BBC GOOD FOOD



Classic trifle recipe - BBC Good Food image

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Provided by Good Food team

Categories     Dessert

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 10

Number Of Ingredients 11

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1.2l milk
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve

Steps:

  • Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
  • Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  • Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
  • Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  • Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  • Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
  • Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.
  • When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Nutrition Facts : Calories 581 calories, FatContent 26 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 78 grams carbohydrates, SugarContent 60 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.77 milligram of sodium

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CLASSIC TRIFLE RECIPE - BBC GOOD FOOD
Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table
From bbcgoodfood.com
Total Time 1 hours
Category Dessert
Cuisine British
Calories 581 calories per serving
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.
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